Preparation method of ginseng and kudzuvine root Kangpu tea

Abstract

The preparation method comprises the following steps: mixing water, lactitol, Kangpu tea powder and radix puerariae powder to form a basic solution; then adding apple vinegar and comprehensive fruit and vegetable fermentation liquor to form fruit vinegar liquor; further adding rose enzyme liquid to prepare compound enzyme liquid; then polydextrose, sorbitol, ginseng powder, fish collagen peptide, double-petal red rose pollen and cranberry powder are sequentially added, so that nutrition is enriched, and the taste is adjusted; then citric acid, L-malic acid and sodium citrate are added to adjust acidity; and finally adding compound probiotics, fermenting, filtering, sterilizing and filling to obtain the ginseng and kudzuvine root Kangpu tea which is rich in nutrition, has probiotic activity and is unique in mouth feel. Through scientific proportioning and technological process, the nutritional function and flavor stability of the product are improved, and multiple requirements of consumers on healthy functional drinks are met.

Description

Technical Field

[0001] This invention relates to the field of tea preparation technology, and in particular to a method for preparing ginseng and kudzu root kombu tea. Background Technology

[0002] Currently, there are various kombucha drinks on the market, which mainly enhance human gut health through the natural probiotics formed by fermenting tea leaves. However, existing kombucha drinks mainly focus on a single fermentation process and usually lack a more diverse combination of nutrients, resulting in relatively simple functionality and nutritional value, which cannot meet consumers' multiple needs for functional health drinks.

[0003] Furthermore, the traditional kombucha preparation process involves relatively simple control of acidity, flavor, and taste, which cannot cater to consumers with different taste preferences. These products are often overly sour or have a monotonous flavor, affecting the consumer experience. This is especially true for those with sensitive palates, making it difficult to maintain market appeal. While existing kombuchas contain some probiotic components, their activity is easily affected by factors such as temperature and pH during preparation and storage, leading to the loss of active ingredients and diminishing the health benefits of probiotics. Additionally, although some kombucha products incorporate fruit or plant ingredients, they lack systematic proportioning and scientific formulation design. These added ingredients are usually single-ingredient, failing to achieve a good balance between taste and nutritional balance. In particular, they have few functional ingredients, making it difficult to meet consumers' needs for diverse nutritional supplements. Moreover, the synergistic effects between different added ingredients have not been fully explored, resulting in insufficient diversity and comprehensiveness in the product's health functions. Summary of the Invention

[0004] The present invention aims to at least partially solve one of the technical problems in the related art.

[0005] Therefore, the purpose of this invention is to propose a method for preparing ginseng and kudzu kombucha, which improves the nutritional comprehensiveness and health benefits of kombucha through a compound formula design of various natural plants, fruits and vegetables and enzymes. The addition of traditional Chinese medicine ingredients such as ginseng and kudzu gives the product a wider range of health benefits, while maintaining a balance of taste and flavor. The acidity and storage temperature are scientifically controlled to ensure the activity and stability of probiotics, making the product's functionality and taste more lasting.

[0006] To achieve the above objectives, this invention proposes a method for preparing ginseng and kudzu kombucha, wherein S1, water, lactitol, kombucha powder, and kudzu powder are mixed in the following preset proportions: water accounts for 60% to 70% of the solution, lactitol accounts for 3% to 5% of the solution, kombucha powder accounts for 1% to 2% of the solution, and kudzu powder accounts for 0.5% to 1% of the solution, forming a base solution;

[0007] S2. Add apple cider vinegar and mixed fruit and vegetable fermentation liquid to the base solution. The amount of apple cider vinegar added is 2% to 4% of the solution, and the amount of mixed fruit and vegetable fermentation liquid (sweet potato, banana, beet, grape, persimmon, lemon, grapefruit, radish, lychee, broccoli, tomato, winter melon, apple, pineapple, cabbage, burdock root, bitter melon, kale, eggplant, garland chrysanthemum) is 5% to 10% of the solution. Stir well to obtain fruit vinegar solution.

[0008] S3. Add rose enzyme solution to the fruit vinegar solution, wherein the amount of rose enzyme solution added is 3% to 5% of the solution (containing pineapple, mango, plum, double-petal red rose, blueberry, passion fruit, cranberry, lemon, kiwi, apple, grape, raspberry, burdock root, ginger, noni pulp, dragon fruit, lychee, papaya, peach, cantaloupe, strawberry, grapefruit, pomegranate, plum, avocado, banana, sea buckthorn leaf, pear, guava, hawthorn, prickly pear, black goji berry, acerola cherry, acai berry, bromelain, papain, lipase, cellulase, fig protease, pectinase, xylanase, tanninase, aminopeptidase), to form a complex enzyme solution;

[0009] S4. Add polydextrose (2%–4% of the solution), sorbitol (3%–5% of the solution), ginseng powder (0.1%), fish collagen peptide (0.05%–0.2%), double-petal red rose pollen (0.1%–0.3% of the solution), and cranberry powder (0.1%–0.3% of the solution) in sequence, and stir well.

[0010] S5. Adjust the acidity by adding citric acid (0.05%–0.1%), L-malic acid (0.1%–0.2%), and sodium citrate (0.1%–0.2%), and stirring until evenly dispersed;

[0011] S6. Finally, add compound probiotics, with a total concentration of 0.1% to 0.5% (including Bifidobacterium lactis subsp. lactis, Bifidobacterium longum subsp. infantis, Lactobacillus helveticus, Bifidobacterium longum subsp. longum, Lactobacillus rhamnosus, Streptococcus salivarius subsp. thermophilus, and Lactobacillus reuteri).

[0012] Specifically, the water temperature is controlled at 25-30℃ to ensure that the kombucha powder, kudzu root powder and other powdered ingredients are fully dissolved and evenly dispersed.

[0013] Specifically, the specific proportions of the comprehensive fruit and vegetable fermentation liquid are as follows: sweet potato 5%–10%, banana 3%–5%, beet 3%–5%, grape 2%–4%, persimmon 1%–3%, lemon 1%–3%, grapefruit 2%–3%, radish 2%–4%, lychee 2%–3%, broccoli 2%–4%, tomato 3%–5%, winter melon 3%–4%, apple 3%–5%, pineapple 2%–4%, cabbage 2%–4%, burdock root 2%–3%, bitter melon 1%–2%, kale 2%–3%, eggplant 1%–2%, and garland chrysanthemum 1%–2%.

[0014] Specifically, the proportions of fruit, plant, and enzyme components in the rose enzyme liquid are as follows: pineapple 3%–5%, mango 3%–5%, dried plum 2%–3%, double-petal red rose 2%–4%, blueberry 2%–3%, passion fruit 2%–4%, cranberry 3%–4%, lemon 1%–2%, kiwi 1%–3%, apple 3%–5%, grape 2%–4%, raspberry 1%–2%, burdock root 2%–3%, ginger 1%–2%, noni fruit pulp 1%–3%, dragon fruit 2%–3%, lychee 1%–2%, papaya 2%–4%, peach 2%–3%, cantaloupe 3%–5%, strawberry 2%–4%, grapefruit 2%–3%, pomegranate 1%–3%, and green plum 2%–3%. The formula contains 2%–3% avocado, 1%–2% banana, 1%–2% sea buckthorn leaves, 2%–4% snow pear, 2%–3% guava, 1%–2% hawthorn, 1%–2% prickly pear, 1%–2% black goji berry, 1%–2% acerola cherry, and 2%–3% acai berry, along with 0.05%–0.1% bromelain, 0.05%–0.1% papain, 0.05%–0.1% lipase, 0.05%–0.1% cellulase, 0.05%–0.1% figase, 0.05%–0.1% pectinase, 0.05%–0.1% xylanase, 0.05%–0.1% tanninase, and 0.05%–0.1% aminopeptidase.

[0015] Specifically, polydextrose and sorbitol are added to enhance the taste and adjust the sweetness of the product. The polydextrose is a water-soluble dietary fiber, accounting for 2% to 4% of the solution, and the sorbitol is a sweetener, accounting for 3% to 5% of the solution.

[0016] Specifically, the ginseng powder is high-quality ginseng powder grown artificially for five years or less, and its addition amount is 0.1% of the solution, to ensure that the ginseng components in the product retain their nutritional value without excessively affecting the flavor of the kombucha.

[0017] Specifically, the molecular weight of fish collagen peptides is controlled between 1000-3000 Daltons, and the amount added is 0.05% to 0.2% of the solution, in order to promote their dissolution in water and increase the collagen content of the product to meet beauty and health needs.

[0018] Specifically, the double-petaled red rose pollen and cranberry powder are natural plant ingredients used to add floral and fruity aromas. The double-petaled red rose pollen accounts for 0.1% to 0.3% of the solution, and the cranberry powder accounts for 0.1% to 0.3% of the solution.

[0019] Specifically, in the acidity adjustment step, citric acid, L-malic acid, and sodium citrate are added to adjust the product's pH value to 3.5-4.5, ensuring the product's stability, taste, and probiotic activity.

[0020] Specifically, this further includes refrigerating the final product at below 4°C to maintain the activity of the compound probiotics, and using aseptic technology during the filling process to ensure the quality and safety of the product.

[0021] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0022] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of the embodiments taken in conjunction with the accompanying drawings, wherein:

[0023] Figure 1 This is a schematic diagram of the preparation method of the ginseng and kudzu root kombu tea of ​​the present invention. Detailed Implementation

[0024] Embodiments of the present invention are described in detail below. Examples of these embodiments are illustrated in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the invention, and should not be construed as limiting the invention. Rather, embodiments of the invention include all variations, modifications, and equivalents falling within the spirit and scope of the appended claims.

[0025] The preparation method of ginseng and kudzu root kombu tea according to an embodiment of the present invention will be described below with reference to the accompanying drawings.

[0026] like Figure 1 As shown, the preparation method of ginseng and kudzu root kombu tea according to an embodiment of the present invention may include the following steps:

[0027] S1. Mix water, lactitol, kombucha powder, and kudzu root powder in the following preset proportions: water accounts for 60% to 70% of the solution, lactitol accounts for 3% to 5% of the solution, kombucha powder accounts for 1% to 2% of the solution, and kudzu root powder accounts for 0.5% to 1% of the solution to form a base solution;

[0028] S2. Add apple cider vinegar and mixed fruit and vegetable fermentation liquid to the base solution. The amount of apple cider vinegar added is 2% to 4% of the solution, and the amount of mixed fruit and vegetable fermentation liquid (sweet potato, banana, beet, grape, persimmon, lemon, grapefruit, radish, lychee, broccoli, tomato, winter melon, apple, pineapple, cabbage, burdock root, bitter melon, kale, eggplant, garland chrysanthemum) is 5% to 10% of the solution. Stir well to obtain fruit vinegar solution.

[0029] S3. Add rose enzyme solution to the fruit vinegar solution, wherein the amount of rose enzyme solution added is 3% to 5% of the solution (containing pineapple, mango, plum, double-petal red rose, blueberry, passion fruit, cranberry, lemon, kiwi, apple, grape, raspberry, burdock root, ginger, noni pulp, dragon fruit, lychee, papaya, peach, cantaloupe, strawberry, grapefruit, pomegranate, plum, avocado, banana, sea buckthorn leaf, pear, guava, hawthorn, prickly pear, black goji berry, acerola cherry, acai berry, bromelain, papain, lipase, cellulase, fig protease, pectinase, xylanase, tanninase, aminopeptidase), to form a complex enzyme solution;

[0030] S4. Add polydextrose (2%–4% of the solution), sorbitol (3%–5% of the solution), ginseng powder (0.1%), fish collagen peptide (0.05%–0.2%), double-petal red rose pollen (0.1%–0.3% of the solution), and cranberry powder (0.1%–0.3% of the solution) in sequence, and stir well.

[0031] S5. Adjust the acidity by adding citric acid (0.05%–0.1%), L-malic acid (0.1%–0.2%), and sodium citrate (0.1%–0.2%), and stirring until evenly dispersed;

[0032] S6. Finally, add compound probiotics, with a total concentration of 0.1% to 0.5% (including Bifidobacterium lactis subsp. lactis, Bifidobacterium longum subsp. infantis, Lactobacillus helveticus, Bifidobacterium longum subsp. longum, Lactobacillus rhamnosus, Streptococcus salivarius subsp. thermophilus, and Lactobacillus reuteri).

[0033] Furthermore, the water temperature is controlled at 25-30℃ to ensure that the kombucha powder, kudzu root powder and other powdered ingredients are fully dissolved and evenly dispersed.

[0034] The specific proportions of the comprehensive fruit and vegetable fermentation liquid are as follows: sweet potato 5%–10%, banana 3%–5%, beet 3%–5%, grape 2%–4%, persimmon 1%–3%, lemon 1%–3%, grapefruit 2%–3%, radish 2%–4%, lychee 2%–3%, broccoli 2%–4%, tomato 3%–5%, winter melon 3%–4%, apple 3%–5%, pineapple 2%–4%, cabbage 2%–4%, burdock root 2%–3%, bitter melon 1%–2%, kale 2%–3%, eggplant 1%–2%, and garland chrysanthemum 1%–2%.

[0035] The specific proportions of fruit, plant, and enzyme components in the rose enzyme liquid are as follows: pineapple 3%–5%, mango 3%–5%, plum 2%–3%, double-petal red rose 2%–4%, blueberry 2%–3%, passion fruit 2%–4%, cranberry 3%–4%, lemon 1%–2%, kiwi 1%–3%, apple 3%–5%, grape 2%–4%, raspberry 1%–2%, burdock root 2%–3%, ginger 1%–2%, noni fruit pulp 1%–3%, dragon fruit 2%–3%, lychee 1%–2%, papaya 2%–4%, peach 2%–3%, cantaloupe 3%–5%, strawberry 2%–4%, grapefruit 2%–3%, pomegranate 1%–3%, green plum 2%–3%, and so on. The formula contains 2%–3% oilseed pear, 1%–2% banana, 1%–2% sea buckthorn leaf, 2%–4% snow pear, 2%–3% guava, 1%–2% hawthorn, 1%–2% prickly pear, 1%–2% black goji berry, 1%–2% acerola cherry, and 2%–3% acai berry, with the addition of 0.05%–0.1% bromelain, 0.05%–0.1% papain, 0.05%–0.1% lipase, 0.05%–0.1% cellulase, 0.05%–0.1% figase, 0.05%–0.1% pectinase, 0.05%–0.1% xylanase, 0.05%–0.1% tanninase, and 0.05%–0.1% aminopeptidase.

[0036] Polydextrose and sorbitol are added to enhance the taste and adjust the sweetness of the product. The polydextrose is a water-soluble dietary fiber, accounting for 2% to 4% of the solution, and the sorbitol is a sweetener, accounting for 3% to 5% of the solution.

[0037] The ginseng powder is made from high-quality ginseng cultivated for five years or less. Its addition amount is 0.1% of the solution to ensure that the ginseng components in the product retain their nutritional value without excessively affecting the flavor of the kombucha.

[0038] The molecular weight of fish collagen peptides is controlled between 1000-3000 Daltons, and the amount added is 0.05% to 0.2% of the solution to promote its dissolution in water and increase the collagen content of the product to meet beauty and health needs.

[0039] Double-petaled red rose pollen and cranberry powder are natural plant ingredients used to add floral and fruity aromas. The double-petaled red rose pollen accounts for 0.1% to 0.3% of the solution, and the cranberry powder accounts for 0.1% to 0.3% of the solution.

[0040] In the acidity adjustment step, citric acid, L-malic acid, and sodium citrate are added to adjust the product's pH value to 3.5-4.5, ensuring product stability, taste, and probiotic activity.

[0041] Further measures include refrigerating the final product at below 4°C to maintain the activity of the compound probiotics, and using aseptic techniques during the filling process to ensure product quality and safety.

[0042] Example 1

[0043] 1. Preparation of the base solution: Heat 60% water to 28°C, then add 4% lactitol, 1.5% kombucha powder, and 0.8% kudzu root powder sequentially, stirring until homogeneous to form the base solution. The water temperature of 28°C ensures rapid dissolution of lactitol and powdered components without affecting the activity of subsequent components.

[0044] 2. Preparation of Fruit Vinegar Solution: Add 3% apple cider vinegar and 7% mixed fruit and vegetable fermentation liquid (sweet potato 7%, banana 4%, beet 4%, grape 3%, persimmon 2%, lemon 2%, grapefruit 2%, radish 3%, lychee 3%, broccoli 3%, tomato 4%, winter melon 3%, apple 4%, pineapple 3%, cabbage 3%, burdock root 3%, bitter melon 2%, kale 2%, eggplant 1%, garland chrysanthemum 1%) to the base liquid, stir well to form the fruit vinegar solution. Experiments show that the 7% fruit and vegetable fermentation liquid at this ratio has a rich flavor and no astringency.

[0045] 3. Adding Compound Enzyme Solution: Add 4% rose enzyme solution (including pineapple 4%, mango 4%, plum 3%, double-petal red rose 3%, blueberry 3%, passion fruit 4%, cranberry 3%, lemon 2%, kiwi 2%, apple 4%, grape 3%, raspberry 2%, burdock root 3%, ginger 1.5%, noni fruit pulp 2%, dragon fruit 2.5%, lychee 2%, papaya 3%, peach 3%, cantaloupe 4%, strawberry 3%, grapefruit 2.5%, pomegranate 2%, and green plum) to the fruit vinegar solution. The formula contains 2% avocado, 2.5% banana, 1% sea buckthorn leaf, 1% pear, 3% guava, 2% hawthorn, 1% prickly pear, 1.5% black goji berry, 1.5% acerola cherry, and 2% acai berry, and also contains 0.08% bromelain, 0.08% papain, 0.08% lipase, 0.08% cellulase, 0.08% fig protease, 0.08% pectinase, 0.08% xylanase, 0.08% tanninase, and 0.08% aminopeptidase. This ratio was optimized through experiments to ensure optimal enzyme activity in the final product.

[0046] 4. Addition of auxiliary materials: Add 3% polydextrose, 4% sorbitol, 0.1% ginseng powder, 0.1% fish collagen peptide, 0.2% double-petal red rose pollen and 0.2% cranberry powder to the compound enzyme solution in sequence, and stir well.

[0047] 5. Acidity Adjustment: Add 0.07% citric acid, 0.15% L-malic acid, and 0.15% sodium citrate to adjust the pH to 4.2. Experimental data shows that maintaining a pH between 4.0 and 4.5 optimally maintains probiotic activity, ensuring product flavor and stability.

[0048] 6. Probiotic addition: Finally, add 0.3% compound probiotics, including Bifidobacterium lactis subsp. lactis, Bifidobacterium longum subsp. infantis, Lactobacillus helveticus, Bifidobacterium longum subsp. longum, Lactobacillus rhamnosus, Streptococcus salivarius subsp. thermophilus, and Lactobacillus reuteri.

[0049] It should be understood that,

[0050] 1. The relationship between probiotic activity and acidity:

[0051] Under pH 4.2 conditions, the average number of live probiotics in the finished product was 1.8 × 10⁷ CFU / mL.

[0052] When the pH was adjusted to 4.5, the viable count decreased to 1.4 × 10⁷ CFU / mL.

[0053] When the pH value dropped to 3.8, the number of viable bacteria decreased significantly to 1.0 × 10⁷ CFU / mL.

[0054] Conclusion: pH 4.2 is the optimal acidity, which can provide a suitable taste while maintaining high probiotic activity.

[0055] 2. The effect of enzyme solution concentration on enzyme activity:

[0056] When 4% enzyme solution was added, the enzyme activity test results of the finished product showed:

[0057] The bromelain activity was 85 U / mL.

[0058] The papain activity was 78 U / mL.

[0059] The pectinase activity was 66 U / mL.

[0060] When the concentration of the enzyme solution is increased to 5%, the activity of each enzyme is slightly improved, but the fruity aroma in the finished product is too strong. Therefore, 4% is the optimal concentration.

[0061] 3. The effect of the ratio of combined fruit and vegetable fermentation liquid in fruit vinegar on flavor and taste:

[0062] At a concentration of 7%, the product scored 8.5 in the flavor test (out of 10), indicating a moderate fruity aroma and a pleasantly sweet and sour taste.

[0063] At a concentration of 5%, the flavor score is 7.2, with a slightly weaker fruity aroma.

[0064] At a concentration of 10%, it scores 8.7, but has a high acidity and produces a slight astringent taste.

[0065] Conclusion: A 7% concentration can maintain a good fruity aroma while avoiding excessive acidity and astringency.

[0066] Example 2

[0067] 1. Preparation of the base solution: Adjust the water ratio to 65%, control the water temperature at 27℃, and add 3.5% lactitol, 1.8% kombucha powder, and 1% kudzu root powder in sequence, stirring evenly to form the base solution. 27℃ ensures that all powdered ingredients dissolve effectively and mix stably, avoiding damage to active ingredients from high temperatures.

[0068] 2. Preparation of Fruit Vinegar Solution: Add 4% apple cider vinegar and 10% of a mixed fruit and vegetable fermentation liquid (sweet potato 10%, banana 5%, beet 4%, grape 3%, persimmon 2%, lemon 1.5%, grapefruit 2%, radish 3%, lychee 2%, broccoli 3%, tomato 5%, winter melon 3.5%, apple 5%, pineapple 3%, cabbage 2%, burdock root 2%, bitter melon 1%, kale 2%, eggplant 1%, garland chrysanthemum 1%) to the base liquid and stir well to form the fruit vinegar solution. This formula is slightly sweeter than Example 1, making it suitable for consumers who prefer sweeter flavors.

[0069] 3. Addition of compound enzyme solution: Add 3% rose enzyme solution (ingredients: pineapple 3%, mango 3%, plum 2%, double-petal red rose 3%, blueberry 2%, passion fruit 3%, cranberry 4%, lemon 1.5%, kiwi 2.5%, apple 3%, grape 2%, raspberry 1.5%, burdock root 2.5%, ginger 1.2%, noni fruit pulp 1.5%, dragon fruit 2%, lychee 1.5%) to the fruit vinegar solution. The formula consists of 2.5% papaya, 2% peach, 3.5% cantaloupe, 2% strawberry, 2% grapefruit, 1.5% pomegranate, 2% plum, 2% avocado, 1% banana, 1% sea buckthorn leaf, 3% pear, 2% guava, 1% hawthorn, 1% prickly pear, 1% black goji berry, 1% acerola cherry, and 1.5% acai berry (with an enzyme concentration of 0.07%). This formula enhances the fruit aroma concentration while ensuring enzyme activity.

[0070] 4. Adding excipients: Add 2.5% polydextrose, 3.5% sorbitol, 0.1% ginseng powder, 0.15% fish collagen peptide, 0.15% double-petal red rose pollen, and 0.1% cranberry powder in sequence, and stir well to make the flavor richer and meet the beauty needs.

[0071] 5. Acidity Adjustment: Add 0.05% citric acid, 0.1% L-malic acid, and 0.1% sodium citrate to adjust the pH to 4.0. This pH is suitable for probiotics and acidity control, thus extending the product's shelf life.

[0072] 6. Probiotics Added: 0.2% compound probiotics are added, including Bifidobacterium lactis subsp. lactis, Bifidobacterium longum subsp. infantis, Lactobacillus helveticus, Bifidobacterium longum subsp. longum, Lactobacillus rhamnosus, Streptococcus salivarius subsp. thermophilus, and Lactobacillus reuteri.

[0073] 1. The relationship between probiotic activity and acidity:

[0074] At pH 4.0, the viable probiotic count was 1.5 × 10⁷ CFU / mL.

[0075] When the acidity increased to pH 4.3, the viable bacterial count decreased to 1.3 × 10⁷ CFU / mL.

[0076] When the pH value was further reduced to 3.5, the viable bacteria count dropped to 0.9 × 10⁷ CFU / mL.

[0077] Conclusion: pH 4.0 is the optimal acidity, which can improve the stability of probiotic activity while making the product taste more refreshing.

[0078] 2. The effect of enzyme solution concentration on enzyme activity:

[0079] The enzyme activity results in the finished product at a 3% concentration are as follows:

[0080] The bromelain activity was 72 U / mL.

[0081] The papain activity was 65 U / mL.

[0082] The pectinase activity was 60 U / mL.

[0083] At a concentration of 2%, enzyme activity was significantly reduced.

[0084] The bromelain activity was 52 U / mL.

[0085] The papain activity was 48 U / mL.

[0086] The pectinase activity was 42 U / mL.

[0087] Conclusion: A 3% enzyme solution concentration can maintain high enzyme activity while avoiding excessive increases in product costs.

[0088] 3. The effect of the ratio of fruit and vegetable fermentation liquid on product flavor:

[0089] At a concentration of 10%, the product's flavor test score (out of 10) was 9.0, showing a rich fruity aroma and a balanced sweet and sour taste.

[0090] At an 8% concentration, the flavor score is 8.2, with a moderate balance of sweet and sour, but the fruity aroma is slightly weak.

[0091] At a concentration of 12%, it scored 9.1, with a slightly strong fruity aroma, but a rather heavy sour taste, which some tasters reported was too strong.

[0092] Conclusion: A concentration of 10% is the optimal ratio, ensuring a prominent fruity aroma and a balanced sweet and sour taste.

[0093] In the description of this specification, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0094] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0095] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A method for preparing ginseng and kudzu root kombucha, characterized in that: The following steps are involved: S1. Mix water, lactitol, kombucha powder, and kudzu root powder according to the following preset proportions: water accounts for 60% to 70% of the solution, lactitol accounts for 3% to 5% of the solution, kombucha powder accounts for 1% to 2% of the solution, and kudzu root powder accounts for 0.5% to 1% of the solution to form a base solution; S2. Add apple cider vinegar and mixed fruit and vegetable fermentation liquid to the base liquid, wherein the amount of apple cider vinegar added accounts for 2% to 4% of the solution, and the amount of mixed fruit and vegetable fermentation liquid (sweet potato, banana, beet, grape, persimmon, lemon, grapefruit, radish, litchi, broccoli, tomato, wax gourd, apple, pineapple, cabbage, burdock root, bitter gourd, kale, eggplant, chrysanthemum) accounts for 5% to 10% of the solution, stir evenly, and obtain fruit vinegar liquid; S3, adding rose enzyme liquid to the fruit vinegar liquid, wherein the addition amount of rose enzyme liquid is 3% to 5% of the solution (including pineapple, mango, black plum, double red rose, blueberry, passion fruit, cranberry, lemon, kiwi, apple, grape, raspberry, burdock root, ginger, noni pulp, dragon fruit, lychee, papaya, peach, cantaloupe, strawberry, grapefruit, pomegranate, green plum, avocado, banana, sea buckthorn leaf, snow pear, guava, hawthorn, roxburghii, black wolfberry, acerola fruit, acai fruit, bromelain, papain, lipase, cellulase, figin, pectinase, xylanase, tannase, aminopeptidase), to form a composite enzyme liquid; S4, add polydextrose (2% to 4% of the solution), sorbitol (3% to 5% of the solution), ginseng powder (0.1%), fish collagen peptide (0.05% to 0.2%), double red rose pollen (0.1% to 0.3% of the solution), cranberry powder (0.1% to 0.3% of the solution) in sequence, and stir evenly; S5. Adjust the acidity by adding citric acid (0.05% to 0.1%), L-malic acid (0.1% to 0.2%), and sodium citrate (0.1% to 0.2%), and stir until evenly dispersed; S6. Finally, compound probiotics are added, wherein the total concentration of the compound probiotics is 0.1% to 0.5% (including Bifidobacterium lactis subsp. lactis, Bifidobacterium longum subsp. infantis, Lactobacillus helveticus, Bifidobacterium longum subsp. longum, Lactobacillus rhamnosus, Streptococcus salivarius subsp. thermophilus, and Lactobacillus reuteri).

2. The method for preparing ginseng and kudzu root kombucha according to claim 1, characterized in that: The temperature of the water is controlled at 25-30℃ to ensure full dissolution and uniform dispersion of kombucha powder, kudzu root powder and other powdered ingredients.

3. The method for preparing ginseng and kudzu root kombucha according to claim 1, characterized in that: The specific ratio of the comprehensive fruit and vegetable fermentation liquid is 5% to 10% sweet potato, 3% to 5% banana, 3% to 5% beet, 2% to 4% grape, 1% to 3% persimmon, 1% to 3% lemon, 2% to 3% grapefruit, 2% to 4% radish, 2% to 3% lychee, 2% to 3% broccoli, 3% to 5% tomato, 3% to 4% wax gourd, 3% to 5% apple, 2% to 4% pineapple, 2% to 4% cabbage, 2% to 3% burdock root, 1% to 2% bitter gourd, 2% to 3% kale, 1% to 2% eggplant, and 1% to 2% chrysanthemum.

4. The method for preparing ginseng and kudzu root kombucha according to claim 1, characterized in that: The specific ratios of fruits, plants and enzyme components in the rose enzyme liquid are: 3% to 5% pineapple, 3% to 5% mango, 2% to 3% black plum, 2% to 4% double red rose, 2% to 3% blueberry, 2% to 3% passion fruit, 2% to 4% cranberry, 1% to 2% lemon, 1% to 2% kiwi, 3% to 5% apple, 2% to 4% grape, 1% to 2% raspberry, 2% to 3% burdock root, 1% to 2% ginger, 1% to 2% noni pulp, 2% to 3% dragon fruit, 1% to 2% lychee, 2% to 2% papaya, 2% to 4% peach, 2% to 3% cantaloupe, 3% to 5% strawberry, 2% to 4% grapefruit, 1% to 3% pomegranate, 2% to 3% green plum, 2% to 3% oil fruit, 1% to 2% banana, 1% to 2% sea buckthorn leaf, 2% to 4% snow pear, 2% to 3% guava, 1% to 2% hawthorn, 1% to 2% sea buckthorn, 1% to 2% black wolfberry, 1% to 2% acerola fruit, 2% to 3% acai fruit, and added 0.05% to 0.1% bromelain, 0.05% to 0.1% papain, 0.05% to 0.1% lipase, 0.05% to 0.1% cellulase, 0.05% to 0.1% figin, 0.05% to 0.1% pectinase, 0.05% to 0.1% xylanase, 0.05% to 0.1%, 0.05% to 0.1% tannase, and 0.05% to 0.1% aminopeptidase.

5. The method for preparing ginseng and kudzu root kombucha according to claim 1, characterized in that: Polydextrose and sorbitol are added to improve the taste of the product and adjust the sweetness. The polydextrose is a water-soluble dietary fiber, accounting for 2% to 4% of the solution, and sorbitol is a sweetener, accounting for 3% to 5% of the solution.

6. The method for preparing ginseng and kudzu root kombucha according to claim 1, characterized in that: The ginseng powder is high-quality ginseng powder that is artificially grown for five years or less, and is added in an amount of 0.1% of the solution to ensure that the ginseng ingredient in the product retains its nutritional value without excessively affecting the flavor of kombucha.

7. The method for preparing ginseng and kudzu root kombucha according to claim 1, characterized in that: The molecular weight of fish collagen peptide is controlled between 1000-3000 Daltons, and the added amount is 0.05% to 0.2% of the solution to promote its dissolution in water and increase the collagen content of the product to meet beauty and health needs.

8. The method for preparing ginseng and kudzu root kombucha according to claim 1, characterized in that: The double red rose pollen and cranberry powder are natural plant ingredients used for adding floral and fruity aroma. The double red rose pollen accounts for 0.1% to 0.3% of the solution, and the cranberry powder accounts for 0.1% to 0.3% of the solution.

9. The method for preparing ginseng and kudzu root kombucha according to claim 1, characterized in that: In the acidity adjustment step, citric acid, L-malic acid and sodium citrate are added to adjust the pH value of the product to 3.5-4.5 to ensure the stability, taste and activity of the probiotics.

10. The method for preparing ginseng and kudzu root kombucha according to claim 1, characterized in that: It further includes refrigerating the final product at below 4°C to maintain the activity of the compound probiotics, and using aseptic technology during the filling process to ensure the quality and safety of the product.

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